Cherry

Thursday, July 8, 2010

A real Brookie!

When I first came across this recipe for Pillow cookies, I didn't really see why they were called that, but once my first batch came out of the oven, I quickly realized how they got their name. These GIANT cookies filled with a soft gooey brownie puffed up with a delicious outside cookie case.

Making these brookies (cookie/brownie) is fairly easy. The recipes says to use 1/2 cup of dough, but mine came out better when I used less dough and made a round ball. Since the cookies expanded tremendously, I only cooked 3 at a time on each cookie sheet.Picture courtesy of Bakerella

2 comments:

One more tip: depending on how yours turn out and how you plan to store them, I had a little problem. Mine had a raised center where the brownie was, so when I stored them in a Tupperware container, they kind of broke apart. I had others that I packaged individually in bags (much better!)